An art learned with feeling

Here the lard crust is front and center, but that’s not where it finished among the pie tasters, who said it tasted “like bacon,’’ and had an “oinky quality.’’ (Food Styling/Sheryl Julian; Photo By Yoon S. Byun/Globe Staff)

By Anne Nelson

Globe Staff / July 15, 2009

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My mother taught me to cook by feel. We started with Grandma’s biscuit recipe calling for “a piece of shortening the size of an egg,’’ which is blended with fork and fingers into flour and baking soda, and coaxed with the help of some milk into a soft and puffy dough. To create the shortening “egg,’’ you run a soup ... (Full article: 291 words)